A smoke-kissed custard base is Traegered in a water bath. The finishing sugar is melted to a golden brown, culminating in a rich wood-fired dessert.
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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F (160 C) and preheat, lid closed, for 10 to 15 minutes.
Pour the cream into a saucepan over medium-high heat, add the vanilla bean and the scraped seeds. Bring to a boil. Remove from the heat and allow to steep (about 15 minutes). Remove the vanilla bean from saucepan and discard.
In a bowl, whisk together egg yolks and 1/2 cup (100 g) of the sugar until the mix starts to lighten in color. Add the cream a little at a time, stirring continually.
Pour the mixture into 6 (8 oz) ramekins and place the ramekins into a large roasting pan. Pour hot water into the pan so that it comes halfway up the sides of the ramekins.
Place water bath pan on the grill and bake until the Crème Brûlées still jiggle in the center, about 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 2 days.
To serve, let the Crème Brûlée come to temperature (about 20 minutes) before torching the tops.
Sprinkle the remaining 1/2 cup (100 g) sugar equally on top of each ramekin. Using a torch in a circular motion, melt the sugar until it caramelizes and forms a crispy top.
Allow the Crème Brûlée to sit for a few minutes before serving. Enjoy!
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